A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products

• Published in: Food control Vol. 131; p. 108449
• Main Authors: Lu, Jingnan, Li, Mingyu, Huang, Yousheng, Xie, Jianhua, Shen, Mingyue, Xie, Mingyong
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2022
• Subjects: Advanced glycation end products; Food processing; Healthy diet; Meat products; N-nitrosamines; Advanced glycation end products; Food processing; N-nitrosamines; Meat products; Healthy diet
• ISSN: 0956-7135; 1873-7129
• DOI: 10.1016/j.foodcont.2021.108449

Advanced glycosylation end products (AGEs) and N-nitrosamines (NAs) are common hazards in the processing of meat products. AGEs are produced by Maillard reaction and fat oxidation during processing and storage, whereas NAs are produced by nitrosation after the addition of nitrite during meat processing. They may have some relevance to human diseases, such as diabetes and cancer. Literature revealed that the contents of fat and protein in meat products and processing methods have a remarkable influence on the formation of AGEs and NAs. These two hazardous substances can be detected in a variety of meat products, and adding antioxidants can effectively inhibit the production of AGEs and NAs. This paper reviews the formation mechanism, influencing factors, detection methods, and inhibition methods of AGEs and NAs in meat products and discusses their exposure values in meat products to provide reference for people's healthy diet and understand and control the levels of AGEs and NAs in meat products. •Food components, processing and preservation methods are strongly correlated with the formation of AGEs and NAs in foods.•AGEs and NAs have formation pathways and various detection methods.•Antioxidant substances such as polyphenols can inhibit the formation of AGEs and NAs.•AGEs and NAs are exposed to different levels and there is a correlation between the production of both.